Leek Potato Mushroom Cheddar Soup Food

CHEDDAR LEEK SOUP

Cheddar Leek Soup image

This is from the November 2009 Canadian Living Magazine and is easy and delicious. I use aged cheddar (it's white) and I shred enough until my box grater is about 3/4 full. I also never seem to have 3 cups left in my open box of Chicken stock so use 1 cup water and 1 tsp of my Epicure Chicken Stock spice. For the ale I've used Stella with great results.

Provided by Elle Anderson

Categories Lunch/Snacks

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup butter
1 leek, chopped (white and light green parts only)
1 large onion, chopped
1/3 cup flour
3 cups sodium-reduced chicken broth
2 cups water
1 (440 ml) can english-style ale
1/4 teaspoon salt
1/2 cup whipping cream
4 cups shredded aged cheddar cheese (375 g)
2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

Steps:

In large pot, melt butter over medium heat; cook leeks and onion, stirring often, until softened, 5 minutes.
Add flour; cook, stirring about 2 minutes ( I'm not sure I've ever waited that long.) Slowly stir in broth, ale, water and salt; bring to simmer. Reduce heat to low; cover and simmer for 30 minutes.
Stir in cream; bring just to boil over medium heat. Add cheese, mustard, Worcestershire sauce and pepper; reduce heat to low. Stir until piping hot and cheese is melted.

POTATO LEEK & MUSHROOM SOUP

Potato Leek & Mushroom Soup image

An earthy, delicious soup that's very easy to make. This is a recipe that originally came from The Enchanted Broccoli Forest that I modified to include mushrooms and less milk. For the stock, I prefer to use Basic Light Vegetable Stock, recipe #56479. Enjoy!!

Provided by Katzen

Categories < 60 Mins

Time 45m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 11

Ingredients

4 medium potatoes, diced
2 cups leeks, chopped
1 stalk celery, chopped
1 large carrot, chopped
8 ounces button mushrooms, sliced
4 tablespoons butter
3/4 teaspoon salt
2 cups vegetable stock (or water)
2 cups milk
1 teaspoon thyme (optional)
ground black pepper, to taste

Steps:

1. Place potatoes, leeks, celery, carrots, mushrooms, butter, and salt in a pot, and cook over medium heat, stirring until the butter is melted and the vegetables are coated.
2. Add vegetable stock, bring to a boil, cover, and reduce heat to a simmer. Cook until the potaotes are tender (20-30 minutes).
3. When the potatoes are tender, remove the pan from the heat and puree it's contents with the milk, using an immersion blender, or food processor. Make sure the mixture is absolutely smooth.
4. Return to pot, add thyme, if using, and pepper. Check if you need more salt. Heat soup gently, until just hot, and serve.

POTATO-LEEK-MUSHROOM SOUP

Potato-Leek-Mushroom Soup image

As usual, I tweaked a favorite recipe to make it even better. This is SO easy, and tastes even better the next day. Feel free to adjust any of the ingredients to your liking. It will come out great! I highly recommend serving with my Recipe #28249 on top.

Provided by Lisa Pizza

Categories Potato

Time 50m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

3 medium leeks, white part only, 1/4 inch slices
2 potatoes, 1/4 inch dice
10 -20 cremini mushrooms, sliced
5 cups water or 5 cups stock
3 shallots, minced
3 garlic cloves, minced
2 tablespoons butter
salt
pepper
1 cup milk or 1/2 cup cream

Steps:

Heat butter in large stock pot over low heat.
Cook shallots and garlic until tender.
Add potato and leeks- cook for 10 minutes, uncovered, stirring occasionally.
Add stock or water, salt and pepper and bring to boil.
Reduce to simmer, add mushrooms and continue for 15 minutes, or until potato is tender.
Whiz with blender stick, or blender in batches (careful with hot in blender).
Add cream or milk and adjust salt and pepper to taste.
Serve with my Spicy Croutons.

Nutrition Facts : Calories 190.3, Fat 6.7, SaturatedFat 4.1, Cholesterol 19, Sodium 91.5, Carbohydrate 29, Fiber 3.1, Sugar 3.5, Protein 5.6

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